Bangladesh's quiet cheese revolution: From local milk to global mozzarella

The sweet smell of warm milk drifting across Bangladesh's rural dairy belt signals something unexpected: a fast-growing cheese revolution, led by entrepreneurs working out of tin-roofed homes, repurposed storehouses, and village kitchens.

It began as a small experiment and is quietly growing into a thriving industry, powered by women. They are turning local milk into mozzarella that not only feeds domestic pizza ovens and fast-food chains but also attracts buyers abroad.

A young entrepreneur's leap

Just a few months ago, former Rajshahi University student Hedayetul Islam walked away from his private-sector job to set up a small cheese factory in Bogura's Colony area. The idea first struck him in 2024, after he read a report published by The Business Standard.

"After reading the report, I realised the huge and growing demand for cheese," Hedayet said. "So I found skilled dairy technicians and trained under them myself. I've already invested over Tk2.5 lakh, and I'm hopeful about the future."

Hedayet is now selling mozzarella in nearby markets and preparing to produce export-quality cheese.

A market ripe for local entrepreneurs

The country's cheese market – once dominated entirely by imports – is seeing a surge of interest from local entrepreneurs. 

Thakurgaon, which now produces about 70% of Bangladesh's mozzarella, has seen the number of factories rise from 33 last year to 38 this year. Eighteen of those have already secured ISO certification.

Palli Karma-Sahayak Foundation (PKSF), the development organisation deeply involved in supporting new dairy ventures, reports that since 2023 alone, eight cheese factories have been established in Bogura, 11 in Sirajganj, two in Naogaon, and several more in Bhola, Chuadanga and Chattogram.

"Demand is rising both at home and abroad," a PKSF representative said. "This is why so many entrepreneurs are entering cheese production."

A housewife-turned-award-winning cheese maker

If Thakurgaon has a face to its cheese industry, it is Masuma Khanam of Nishchintapur – a housewife who began by renting a small facility and now owns three factories spanning Thakurgaon, Bogura, and Pabna.

Her daughter-in-law, Shanzana Zafrin, oversees operations, while Masuma supervises production from her home. "We need several thousand litres of milk daily," Masuma said. "Each factory produces at least 100 kg of cheese."

Six months ago, Masuma exported cheese abroad through a local NGO – a milestone for her rural business. Her factories now employ at least 20 women, and the business has transformed her household finances.

"Earlier, the whey was thrown away and caused pollution. Now it's used to make ghee, buttermilk, and labang," she said. "Waste has become wealth." Her success has enabled her to buy multiple plots in Thakurgaon town. 

Women at the centre of the Cheese boom

Across Thakurgaon's cheese belt, women are the backbone of the production floor. More than 400 workers are directly employed in the district's factories, which collectively produce over 5,000 kg of cheese per day – alongside 300 kg of ghee and 3,000 kg of buttermilk.

One such entrepreneur is Mukta Akhter, who learned cheese production from her husband, Jahangir Alam. Their factory now produces around 200 kg daily. "We often get orders even before production begins," Mukta said. "Demand is that strong."

With 12 workers in the factory and her husband marketing the products in Dhaka, Mukta says home-based cheese production is ideal for women – provided safety procedures are maintained.

Backing from aid agencies and the govt

Bangladesh's dairy transformation is not happening by accident. The Rural Microenterprise Transformation Project (RMTP) – funded by IFAD, PKSF and Denmark's Danida – is working across 12 districts to expand markets for cheese, ghee, labang and other dairy products.

According to SM Faruk-Ul-Alam, RMTP's livestock value chain specialist, Bangladesh produces an average of 11.5 tonnes of cheese annually but imports around $150 million worth of cheese each year.

Exports, however, are slowly picking up: $17,652 worth of cheese was shipped in 2023, mostly to South Korea, Canada and India. 

"Every three months, we send 1.5 tonnes to South Korea alone," he said. Locally, mozzarella sells for around Tk700 per kg in fast-food restaurants nationwide.

New-Gen entrepreneurs add value and vision

Cheap, abundant milk is driving confidence among new entrants like Abdus Samad, a Dhaka University graduate in applied chemistry. During the pandemic, he left Dhaka for Meherpur and started a small yoghurt business – later expanding into cheese.

"My goal is to produce international-standard cheese," Samad said. "I also want to open a restaurant featuring cheeseburgers, cheese parathas – products that add value."

PKSF Managing Director Md Fazlul Kader said this is exactly what their project aims to achieve: value addition across agriculture. "Milk now produces at least 11 different items — cheese, ghee, labang and more," he said. "Earlier, only sweet shops bought milk. Now there are multiple buyers. It's creating a chain reaction of employment."

He added, "We support producers with technology transfer, certification, financing and marketing. We started with cheese in Thakurgaon; now it has spread nationwide. People are learning from each other. That is the real business solution."

If the momentum continues, mozzarella from Thakurgaon or Bogura may soon become as familiar to foreign buyers as the country's tea or garments – a testament to how small dreams and simple ingredients can transform into an international opportunity.